1 1/2 c. dried navy beans
Salt
1/2 lb. sm. shell macaroni
3 tbsp. olive oil
1 lg. onion, chopped
1 c. sliced carrots
1 c. chopped celery
1 clove garlic, crushed
2 c. diced, peeled tomato
1 tsp. dried sage leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
Chopped parsley
Grated Parmesan cheese

In large bowl, combine beans with 6 cups cold water. Refrigerate overnight. Next day, turn beans and water into 6 quart kettle. Add 1 1/2 teaspoons salt.

Bring to a boil, reduce heat and simmer covered, about 3 hours or until beans are tender. Stir several times during cooking, drain, reserving liquid (about 2 1/4 cups).

Cook macaroni. Heat oil in a large skillet, saute onion, carrot, celery and garlic, covered until soft (about 20 minutes). Do not brown. Add tomato, sage, oregano, 1/4 teaspoon salt and the pepper. Cover, cook over medium heat, 15 minutes.

In large saucepan or kettle, combine beans, macaroni and sauteed vegetables. Add 1 1/2 cups of reserved bean liquid. Bring to a boil, cover, simmer 35 to 40 minutes, stirring several times and adding more liquid if needed. Add salt and pepper if needed. Serve garnished with parsley and Parmesan cheese.